Fusion and the discovery of new flavours are the main features of this oriental bar. The idea came from two entrepreneurs, Gonzalo García and Luis Gómez-Bua, who wanted to break away from certain conventions in catering. In the first place there is no booking and they only cook for 20 diners. Customers need to go half an hour before opening and only the first 20 get in. Secondly, there is no menu: the waiters describe each dish that is available and tell you about it again when it is served.

Customers come here to experiment and get to know new flavours and combinations. Ingredients are very carefully selected and  the friendly, approachable young team serving you will guide you through this new sensory experience, giving you the chance to enjoy dishes such as oxtail dim sum, butter tataki and dong-poh pancetta bacon.